Nutritional Facts

Directions

In a sieve or colander, drain the zucchini and potato, squeezing to remove excess liquid. Pat dry; set aside. In a large bowl, combine the bread crumbs, flour, baking soda, salt and pepper. Stir in eggs until blended. Add the onion, garlic and zucchini mixture; toss to coat.

Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Drop batter by 1/4 cupfuls into oil. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels.Yield: 1 dozen.

Originally published as Zucchini Potato Pancakes in Country
February/March 2007, p51

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"I really enjoyed these, but my boyfriend and a friend of ours said they were bland. Next time, I'll add seasoned salt, and possibly a packet of hidden valley ranch dressing powder to add some more seasoning."